Wednesday, June 2, 2010

Our namesake, and more cookies to match…

Here at Effing-Delicious I try to stick to posting about recipes that really capture my heart, in a very special way.  And while I realize this is my second cookie post in a row, these buttery salty chocolaty caramelized morsels made me literally exclaim upon tasting them, in an admittedly rated-R manner!  Holy HELL are these cookies delicious! (there’s your PG-13 version)

I’m kind of obsessed-from-afar, if you will, with the Momofuku Milk Bar in NYC, though I’ve never been there.  Everything I read about this place makes me salivate – their baking style seems zany and fun, while at the same time being innovative and masterful. 

Anyway on a recent spin around the interwebs, I happened upon the blog Momofuku for 2, an appreciable effort on the part of blogger Stephanie Le to cook her way through the Momofuku cookbook.  A lover of all things Momofuku, she has also included some “copycat” recipes from the Milk Bar, for which I thank her endlessly!  The recipe I tried yields ridiculous cookies filled with caramelized cornflakes, chocolate chips and marshmallows that will make you completely freak out.

Copycat Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies
From Momofuku for 2, by Stephanie Le, with slight adaptations

Caramelized Cornflakes

1 ½ cups cornflakes
6 tablespoons milk powder (okay, I did not buy this, but instead used 4 tablespoons of skim milk, which seemed to go fine…but try either!)
2 tablespoons sugar
1 teaspoon salt
7 tablespoons melted butter

Preheat oven to 275˚.  Lightly crush cornflakes in a bowl.  Mix together sugar and salt (and milk powder, if using).  Melt butter and pour over cornflakes (include milk here if you are using this instead of milk powder, don’t use both).  Sprinkle dry ingredients on top and toss until evenly coated.

Spread cornflake mixture evenly on foil lined baking sheet and bake for 20-24 minutes, until cornflakes have a deep caramelized color.  Remove from oven and cool completely before use.  Makes 1 ½ cups.


2 ½ cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt (original recipe calls for 2, I used a bit more than one but still under 1 ½, and they were quite salty, but pleasantly so)
1 cup unsalted butter
½ cup plus 2 tablespoons granulated sugar
½ cup plus 2 tablespoons light brown sugar
¼ cup corn syrup
1 large egg
¾ cups chocolate chips
1 cup mini marshmallows
1 ½ cups caramelized cornflakes

Line 2 baking sheets with parchment and set aside.  Preheat oven to 375˚.  In a large bowl mix together flour, baking powder, baking soda and salt – set aside.  Cream butter, sugar and corn syrup until well combined in an electric mixer.  Add egg and mix.

Add flour mixture in a couple of batches, mixing between each to incorporate.  Fold in chocolate chips, marshmallows and caramelized cornflakes by hand. 

Scoop dough into balls and place about 2 inches apart on prepared baking sheets.  Bake cookies rotating pans halfway though, until cookies are golden brown 13-15 minutes.  Transfer cookies to wire rack to cool.  Cry out wildly upon first bite.

Makes about 36 cookies.

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